Dolce- My kind of Italy

My school works in association with a culinary school in Florence, and that means that there are a lot of kitchens to be used. The best way to use them: bake. The work shop only had 16 people, all girls, and one teacher. We made three dessert, all from Italy.
Biscotti:

• 400gr flour
• 200gr sugar
• 200gr shelled almonds
• 3eggs
• 1 egg yolk
• vinilla
• baking power
• salt

Instructions:
Make a mound with the flour, sugar, almonds, vanilla and baking powder. This part is just a mound on the counter. Don't bother with bowls. Add the eggs and the egg yolk and mix with hands. When well combined, make small loaves and place on a cookie sheet. Bake in preheated oven at 180 ° C for 15 minutes. Once brown remove and cut into diagonal cookies and return to oven until toasted (5 to 10 minutes). I personally like to skip the re cooking, but then again biscotti does mean dual cooking.